Combine strawberries, 3 tbsp. honey, and cornstarch in small saucepan over medium heat. Simmer, stirring until fruit releases its juices and clear, thick glaze forms, about 5 minutes. Cool completely (it will begin to set; break up with spoon before adding to cream cheese mixture).
Using electric mixer, beat 1/2 cup heavy cream until firm peaks form. In separate bowl, beat together cream cheese, remaining 2 tbsp. honey, and vanilla. Beat in the strawberry mixture. Using a spatula, fold in the whipped cream.
Spoon the filling into crust; smooth surface with a spatula. Cover with plastic wrap and chill overnight or until firm. Garnish with sliced strawberries, if desired. Top with whipped cream before serving.
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.